Ready in 40 minutes
Tart, sweet, and spicy. This salad takes your tastebuds in several directions at once.
Simmer Splenda, lime juice, salt, and pepper flakes in a saucepan over medium until syrupy, about 4 minutes; cool.
Toss pineapple, cabbage, onion, mint, and lime zest together in bowl. Drizzle with cooled syrup and toss to coat.
Adapted from recipe in Cuisine At Home, Dec, 2007
Each (app 3/4 cup) serving contains an estimated:
Cals: 37, FatCals: 3, TotFat: ~~lt1g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 100 mg, K: 115mg
TotCarbs: 9g, Fiber: 1g, Sugars: 4g
NetCarbs: 8g, Protein: 1g
I served this with Asian wraps for a light dinner.
cindi58 3y agoSounds delish!
Ezmerilda 4y agoThe dressing was fun, the pineapple and onion worked, but all together it just didn't work for us.
mjpower 4y ago
dwskeels 6y agoExcellent and so different. I used sugar vs. Splenda and doubled the red pepper flakes for extra zing.
bcowell 7y agoThis kept the guests guessing. I used it as a side dish and it complemented the dinner well. It was either a like it or not salad, most liked it. I prepared everything the night before and tossed it all together at serving time.
promfh 8y agoI served this with Asian wraps for a light dinner. [I posted this recipe.]